Pork Souvlaki with Honeyed Apricots
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 383
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 18
- Protein
- 26
- Cholesterol
- 76
- Sodium
- 74
- Total: 3 hr 45 min
- Prep: 20 min
- Inactive: 3 hr
- Cook: 25 min
Ingredients
For the Souvlaki:
2 shallots, minced
2 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 jalapeno pepper, seeded and minced
Juice of 1 lemon
1/2 cup extra-virgin olive oil
2 pounds pork tenderloin, trimmed and cut into 1 1/2-to-2-inch chunks
For the Apricots:
Juice of 3 limes
3/4 cup dry rose or white wine
1/4 cup honey
1 shallot, minced
12 plump dried apricots
1 tablespoon chopped fresh mint
1 tablespoon pine nuts, toasted
Greek yogurt, for serving
Directions
- Prepare the souvlaki: Combine the shallots, garlic, oregano, jalapeno, lemon juice and olive oil in a large resealable plastic bag. Add the pork, turn to coat, and refrigerate at least 3 hours or overnight.
- Soak 12 to 16 wooden skewers in water, at least 20 minutes. Meanwhile, make the honeyed apricots: Bring the lime juice, wine, honey and shallot to a simmer in a small saucepan over medium heat. Add the apricots and cook until the mixture is syrupy, about 12 minutes.
- Preheat a grill or grill pan to medium. Remove the pork from the marinade and thread 2 pieces onto each skewer. Grill until cooked through, 3 to 5 minutes per side.
- Fold the mint and pine nuts into the apricot mixture. Serve the souvlaki with a dollop of yogurt and the apricot mixture.